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Baked Brie in Puff Pastry with Honey, Fig, and Prosciutto

An easy, show-stopping appetizer that combines warm Brie cheese with sweet figs and savory prosciutto, all wrapped in flaky puff pastry.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brie
  • 1 wheel Brie cheese, rind intact (8–10 oz)
  • 1 sheet puff pastry, thawed (about 8×8 or 9×9 inches)
  • 4–6 slices prosciutto, roughly torn or draped whole
  • 6–8 pieces dried figs, quartered (fresh figs work when in season)
  • 2 tablespoons honey, plus extra for drizzling
  • 1 tablespoon Dijon mustard (optional) for a tangy layer
  • 1 large egg, beaten with 1 tablespoon water for egg wash
  • 1 tablespoon chopped fresh rosemary or thyme (optional)
  • Fresh cracked black pepper
For Serving
  • Crackers, baguette slices, or apple slices for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat. Lightly flour your work surface.
  2. If the Brie is very round and thick, slice a thin layer off the bottom so it sits flat on the pastry. Pat the wheel dry with a paper towel.
Assembling
  1. If desired, spread a thin layer of Dijon on top of the brie. Sprinkle with chopped rosemary or thyme and black pepper. Drizzle 1–2 teaspoons honey over the brie and scatter the quartered figs on top, pressing them in gently.
  2. Drape prosciutto slices around or over the fig-topped brie if you enjoy the salty flavor contrast.
  3. On a lightly floured surface, roll the puff pastry into a square roughly 10×10 inches. Place the brie in the center, and fold the pastry up and around the cheese, sealing seams by pinching or tucking under.
Baking
  1. Brush the pastry with egg wash and lightly score the top with a knife to help steam escape.
  2. Bake for 20–25 minutes or until the pastry is golden brown and puffed and the cheese inside is melty. Tent with foil if it browns too quickly.
Finishing
  1. Let it rest for 5–10 minutes to help the cheese stay contained when sliced. Finish with a drizzle of honey and a sprinkle of flaky sea salt or extra thyme.
  2. Serve with crackers, toasted baguette slices, or apple slices and cut into wedges.

Notes

Make ahead by assembling up to 6 hours in advance and keeping in the fridge; brush with egg wash just before baking. If chilled, add extra baking time.